Fitting the pieces of my new life together

Yellow Rice Recipe

I love the way yellow rice tastes with either Latin American dishes or in cajun or southern cuisine. The only way I knew how to make it myself, was straight out of the box. I decided this must end. Came up with the following recipe for a delicious side dish — shown here with baked chicken ans slow cooked collard greens.

Homemade Yellow Rice

(serves 4-5)

3/4 c wild rice

3/4 c white rice

2 tbsp butter

1 tbsp minced onion

1 minced garlic clove

1 tsp freshly cracked black pepper

3 c chicken stock (or however much your rice cooker suggests)

1 tsp tumeric

1/2 tsp cumin

Melt 1 tbsp butter in large skillet. Add minced onion and garlic and sautee on medium-low heat until the onions are transparent. Add wild & white rice to skillet and toast until all butter is absorbed and rice grains are glossy. Transfer to rice cooker, add spices and chicken stock, turn rice cooker on… presto! After cooking is complete, add last tbsp butter and stir. Serve and enjoy.

Without rice cooker: Toast rice in a saucepan. Add chicken stock and spices, bring to a boil. Lower heat so the boil becomes a simmer, cover and cook at a gentle simmer until the water is completely absorbed and the rice is tender (12 min-ish). Let sit, covered, for at least 5 min and fluff adding the last tbsp butter. Serve and enjoy.